Uncle Thaddeus's Wild Boar Terrine With Juniper Berries

Name: Uncle Thaddeus's Wild Boar Terrine with Juniper Berries (Upgraded)
Total time: 7 h
Yield: 8
Cuisine: Holiday
Ingredients: 1.5 lbs Pork shoulder-cut into 1 inch cubes; 0.5 lbs Pork belly-cut into 1 inch cubes; 4 oz Pancetta-diced; 1 Yellow onion-finely chopped; 5 Garlic cloves-minced; 2 Bay leaves; 1.5 tbsp Juniper berries-crushed; 1 tbsp Fresh thyme leaves; 1/2 cup Dry red wine; 1/4 cup Chicken stock; 2 tbsp Brandy; 1.5 tbsp Salt; 1 tsp Black pepper-freshly ground; 1/4 tsp Nutmeg-freshly grated; 3 Eggs-large; 2 tbsp Port wine jelly

⏱7h

👥8

🔥400 cal

Medium

🍽️Holiday

A refined version of the classic terrine, incorporating pancetta for added richness and a touch of brandy for depth of flavor. The use of a pork shoulder and belly blend provides a more complex texture.

1.5 lbs Pork shoulder-cut into 1 inch cubes

0.5 lbs Pork belly-cut into 1 inch cubes

4 oz Pancetta-diced

1 Yellow onion-finely chopped

5 Garlic cloves-minced

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⏱7h

👥8

🔥400 cal

Medium

🍽️Holiday

#Terrine #Pork #Appetizer #Charcuterie

Instructions

Combine Pork shoulder, Pork belly, and Pancetta in a large bowl.
In a separate bowl, combine Aromatics, Liquid, and Seasoning. Pour over the pork mixture and marinate in the refrigerator for at least 8 hours, or preferably 24 hours.
Preheat oven to 325°F (160°C).
Remove pork from marinade and pat dry. Reserve the marinade.
In a food processor, pulse the pork mixture until coarsely ground. Do not over-process.
In a saucepan, bring the reserved marinade to a simmer and cook for 8 minutes to reduce slightly.
Combine the ground pork, reduced marinade, and Binding ingredients in a bowl. Mix well.
Line a loaf pan with plastic wrap, leaving an overhang on all sides. Pack the pork mixture firmly into the loaf pan.
Fold the plastic wrap over the top of the terrine.
Place a weight (such as a brick wrapped in foil) on top of the terrine.
Refrigerate for at least 36 hours, or up to 5 days.
To serve, remove from refrigerator, unwrap, and slice. Brush with Port wine jelly.

Ingredients

1.5 lbs 680 g Pork shoulder-cut into 1 inch cubes
0.5 lbs 225 g Pork belly-cut into 1 inch cubes
4 oz 115 g Pancetta-diced
1 1 Yellow onion-finely chopped
5 5 Garlic cloves-minced
2 2 Bay leaves
1.5 tbsp 22.5 mL Juniper berries-crushed
1 tbsp 15 mL Fresh thyme leaves
1/2 cup 120 mL Dry red wine
1/4 cup 60 mL Chicken stock
2 tbsp 30 mL Brandy
1.5 tbsp 22.5 mL Salt
1 tsp 5 mL Black pepper-freshly ground
1/4 tsp 1.25 mL Nutmeg-freshly grated
3 3 Eggs-large
2 tbsp 30 mL Port wine jelly

Equipment

Large bowl
Food processor
Loaf pan
Saucepan
Plastic wrap
Weight (brick wrapped in foil)

Instructions

Combine Pork shoulder, Pork belly, and Pancetta in a large bowl.
In a separate bowl, combine Aromatics, Liquid, and Seasoning. Pour over the pork mixture and marinate in the refrigerator for at least 8 hours, or preferably 24 hours.
Preheat oven to 325°F (160°C).
Remove pork from marinade and pat dry. Reserve the marinade.
In a food processor, pulse the pork mixture until coarsely ground. Do not over-process.
In a saucepan, bring the reserved marinade to a simmer and cook for 8 minutes to reduce slightly.
Combine the ground pork, reduced marinade, and Binding ingredients in a bowl. Mix well.
Line a loaf pan with plastic wrap, leaving an overhang on all sides. Pack the pork mixture firmly into the loaf pan.
Fold the plastic wrap over the top of the terrine.
Place a weight (such as a brick wrapped in foil) on top of the terrine.
Refrigerate for at least 36 hours, or up to 5 days.
To serve, remove from refrigerator, unwrap, and slice. Brush with Port wine jelly.